Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon) Cover

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Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

Archiva Zootechnica

Volume 28 (2025): Issue 2 (December 2025)

By: Patience Olusola Fakolade, Kehinde Ruth Samuel and Muyiwa Emmanuel Fatola

Open Access

|Dec 2025

Authors

Patience Olusola Fakolade

Department of Animal Science, Osun State University, Osogbo, Nigeria

Kehinde Ruth Samuel

Department of Animal Science, Osun State University, Osogbo, Nigeria

Muyiwa Emmanuel Fatola

fatolamuyiwa@gmail.com

Department of Animal Science, Osun State University, Osogbo, Nigeria

DOI: https://doi.org/10.2478/azibna-2025-0017 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855

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Language: English

Page range: 97 - 122

Published on: Dec 26, 2025

Published by: National Institute for Research-Development in Biology and Animal Nutrition

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

meat processing

Related subjects:

Life sciences, other

© 2025 Patience Olusola Fakolade, Kehinde Ruth Samuel, Muyiwa Emmanuel Fatola, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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